Mine is the same way. No way would he touch that fish dish; I was drooling over it.

Sometimes when the lemon longing gets really bad, I buy a couple and make a little container of lemon granita. At least I don't have to worry about somebody else eating it!

Chicken or sole piccata with angel hair pasta. One of our faves. We (fortunately) both like lemon.

L, my Mother is allergic to lemon, so I never put it in anything, afraid she'll "forget" and taste some. Unfortunately, I like it a lot, and my lemon basil has not proven to be a viable replacement.

Elery doesn't like sweet and sour either, unfortunately, although I do. I guess we're even, I'm not a fan of his hot and spicy stuff either. But, by the time I cook something for Mother and something else for Elery, I'm not cooking a third meal for myself.

There are some things I like that I've just resigned myself to not eating, like mashed potatoes. I love them but Elery won't eat potatoes because they have "too many carbs" and Mother loves potatoes but hates them mashed. Go figure. The only food I can think of that they will both eat is quiche!

Annie

My husband doesn't like lemon either. When I get a craving, I make fried chicken which I love doused with gallons of lemon juice. He can just leave it out.

Yes I was going to say, there are a lot of things I squeeze lemon on at the table. Seafood, chicken or any breaded cutlets...

I always have zest and cubes of lemon juice in the freezer. Often I'll throw a cube in a dish using a cream sauce to liven it up a bit. I also use white wine in a lot of cooking.

That lemon dish looks delicious, I'll just use juice and zest instead of buying a fresh lemon for the slices.

Funny, there were only 2 things hubby wouldn't eat; eggs (except hard-boiled and egg salad) and mushrooms. So I never used mushrooms in anything. Then he told me if I cut them big enough that he could pick out, it would be okay to use them. I often didn't bother using mushrooms, and I still don't think of buying them, even now.

My last grocery delivery sent one onion and a bag of lemons. (ordered one lemon and a bag of onions🙄) I like to have a couple lemons around but also have lemon and lime peel powder. Excellent back-up especially in a spice mix or let steep in a dressing.

I'll have to come up with something. Maybe a blendered zest, juice, garden herb type of dressing or also add a bit of butter to emulsify like a compound butter and freeze. Either a log or ice cube trays. Maybe a mint/ginger. Something I can add to tea.

Keeping a freezer stash can be added to your portion.

Limes are cheap but lemons have always been expensive here. And not interchangeable. Having a dozen lemons in my crisper is an unexpected delight.

We are on the same page palate wise for the most part. I just avoided a few things over the years he did not care for. The reason I roast a mixed tray of root crops and veg more than a single veg. No true dislikes. He just would rather have collars over kale.

Misfits changed all that. Sending a box of veg that I rarely purchased and now he finds he likes all of it. Win-win for me. Especially all the winter squashes.

I have 2 lemon trees and I am the only one who likes lemons. I make 1 jar of lemon curd just for me every year. And I make lemon poppy seed bread or muffins, which they will eat. I have tried lemon chicken and other main dishes with lemon but just not their thing.

I love lemonade or other sweet lemon drinks, but they have so much sugar I consider them a treat. I hate to even get started with them because I can't resist wanting more and more!

Idea, offered w/o thinking through. Zest a bunch of lemons, dehydrate zest, grind to powder (or just buy lemon powder). Then make dishes that are palatable w/ and w/o lemon, portion, and add lemon powder to your serving.

Guess that is why so many restaurants serve dishes or drinks with a side of sliced lemon. I usually have a fresh one in the fridge, and do have some of the lemon peel powdered.

The involtini recipe from Lydia is also excellent with swordfish. You probably can do the same with chicken, pounded out. Involtini di spada is often on restaurant menus in Sicily. It makes me want to make some!

I sympathize with your loss of lemon. I have the same issue with MIL. As others have suggest, perhaps slices or a substitute sauce or topping, like gremolata or hollandaise.

Some good suggestions here that I hope will help. I do sympathize since it would be hard for me, too. DH and I are both BIG TIME lemon lovers ane are well supplied by our lemon tree.

Weird that here in CA lemon trees are everywhere yet lemons never get that cheap. I can't even begin to give all our lemons away.

I'm just jealous of all of you who have lemon trees. I'll be the flowers smell nice too! Probably nothing like a home grown lemon . . .

Make your lemon dishes for you. That's his night to cook for himself. Not double work for you, but each making what you want.

Mark bittman has a recipe for quick preserved lemon that I loved. Easy to make enough to store in the fridge and add to your portions. Or grab a Myer lemon when the season next comes around and enjoy that in a G&T, iced tea or sparkling water.

Hubs cooks his own food a lot of nights, vegetarian-me doesn't want to do the meat or even eat it a lot of the time. And I also do the two dish thing a lot, same prep but two different pans, one missing the offending ingredient. So two lasagnas, one with spinach, one without, etc. Really not much more work. So I'm mostly just being a baby and wishing I could just enjoy my lemon without having to think about it. But really just a vent/whine, I'll survive!

"Probably nothing like a home grown lemon . . ."

I love having them but honestly store bought are fine. Just wish I could figure out why lemons can get up to 80 cents each here in SoCal when so many people have their own lemon trees. I've told friends and family to come take what they want and still have too many.

Another nice thing about the lemon tree is having the leaves. I love adding the leaves to lemons in/on some container on the counter.

My in-laws lived in SoCal and had lemon and avocado trees in their yard, which seemed so exotic and exciting to me. They, on the other hand, were thrilled to come to our home in WA and pick an apple right off the tree, or cherries or other abundant fruits here. When they would come to visit, they would fill a huge suitcase full of lemons and unripe avocados for us (in the olden days when baggage was free). It felt so completely decadent to have such an abundance of both items.

Olychick, my sister lives in Seattle, so I know how nice it is when we visit there...fruit and scenery!

Another thing I found Meyer lemons good for recently. I just had my 5 year colonoscopy (family history) last week. I found out that sucking on Meyer lemons every second sip of that nasty drink helped me drink it in record time. I am going to do that every time in the future. This was my sixth one and am willing to try anything!

"I found out that sucking on Meyer lemons every second sip of that nasty drink helped me drink it in record time."

I'll have to remember that since I go every 5 years, too. Honestly, the last time wasn't that bad. I just chilled that stuff till it was ice cold and gulped it down. Someone told me mixing it with really cold Crystal Light Lemonade works well. Worst part of the whole thing was feeling nauseous after from the anesthetic.

lisaam, I did try using a straw after it was suggested to me, but it went too slow. I found gulping the ice cold stuff with no straw was faster. I just kind of held my breath and gulped. The morning of the procedure I had to drink the last of it 4-5 hours in advance. It was really early and I was half awake, including my taste buds. I swear it wasn't much different than drinking ice water.

Suggestion. Cut the piece of fish (salmon filet?) in half, or for chicken, have your individual pieces. Place on separate sides of the baking pan. Add whatever you both like to both sides. Quickly add lemon to your side. Cook. No real extra effort involved.